There is a tang and creaminess specific to mayonnaise that you just can’t get from other sides. When making it yourself, you’ll know that there aren’t preservatives or any other unsavory ingredients in it.
Use this homemade mayo as a side or dip for your favorite recipes, or add a bit of Sriracha to it and make your own Sriracha mayo.
Other Recipes to Pair with Two-Minute Mayo:
Ingredients for this Basic Mayonnaise Recipe
- Oil: It’s best to use a neutral oil for mayo. A neutral oil is something without much flavor, such as canola oil, Grapeseed oil or another vegetable oil. There is a lot of oil used in this recipe to make mayo – a whole cup! – so keep that in mind when choosing an oil.
- Egg: Egg yolk is used as a stabilizer for mayonnaise. Raw egg is used when making mayonnaise, so the recipe will last for as long as raw eggs last in your fridge.
- Mustard: Mustard is also used as a stabilizer to the mayonnaise as well as a flavor compentent. I prefer using dijon mustard but you can use any mustard that you have on hand as long as it isn’t whole grain.
- Vinegar: Acid is a key ingredient to make mayonnaise. It adds a freshness and a zip to the side. Champagne or red wine vinegar is best, but you can use any vinegar that you have on hand.
- Lemon Juice: Using fresh lemon juice is best. If you don’t have any on hand you can double the vinegar instead. The lemon juice adds a freshness to the condiment that you won’t be able to get by just using vinegar.
Special Equipment for Basic Mayo
You will need a food processor to make mayonnaise. If you don’t have a food processor, you can use a large bowl and a whisk instead.
You’ll want to process your egg first in your food processor for 20 seconds.
After the egg, add the mustard, vinegar and lemon juice and process for an additional 20 seconds.
When you just have your oil left, begin to add it to your processor one drop at a time. This is a very important step because if you add too much oil at a time, it will not thicken.
After the mayo begins to thicken, you can add the oil more liberally.
How to Make Eggless Mayo
Making mayonnaise without eggs is a little tricky, but nevertheless can be done.
The trick to making any type of mayo, is to blend it together well so that it doesn’t break. When making this mayo without eggs, use a blender, food processor or even an immersion blender.
You’ll be replacing the egg yolk with milk. If you want to make a vegan mayonnaise (vegannaise) you can use a full-fat nut milk, such as cashew milk.
Add all the milk, vinegar, mustard and lemon juice together. Blend well and then begin adding in the oil, little by little. Slowly, you’ll see your eggless mayo come together. Serve immediately or store in the fridge for up to 2 weeks.
How to Fix Broken Mayo
There’s nothing worse than a sauce that breaks. You can tell your sauce breaks when you have curds floating in your liquid. This recipe will help prevent the mayo breaking by using mustard and acids (lemon juice & vinegar). Something else that you can do is use the whole egg in this recipe instead of just using egg yolk. It won’t be as creamy, but it will add more liquid, making the mayo less likely to break.
If your mayo does break, there are two ways to fix it.
You can either take a tablespoon of cold mustard and begin to whisk your broken mayo into the mustard into the mustard tablespoon by tablespoon, until it becomes emulsified.
Another option is to use another egg yolk instead of mustard and begin to beat the broken mayo into the yolk until the mayo becomes emulsified.